It is an Italian dessert with tube-shaped pastry filling in it and topping with chocolate crumbs.
Ingredients
- FOR THE FILLING:
- 1 (16-oz.) container ricotta
- 1/2 c. mascarpone cheese
- 1/2 c. powdered sugar, divided
- 3/4 c. heavy cream
- 1 tsp. pure vanilla extract
- 1 tsp. orange zest
- 1/4 tsp. kosher salt
- 1/2 c. mini chocolate chips, for garnish
- FOR THE SHELLS:
- 2 c. all-purpose flour, plus more for surface
- 1/4 c. granulated sugar
- 1 tsp. kosher salt
- 1/2 tsp. cinnamon
- 4 tbsp. cold butter, cut into cubes
- 6 tbsp. white wine
- 1 large egg
- 1 egg white, for brushing
- Vegetable oil, for frying
Instructions
MAKE FILLING:
- Drain ricotta by placing it a fine mesh strainer set over a large bowl. Let drain in refrigerator for at least an hour and up to overnight.
- In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form.
- In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered sugar, vanilla, orange zest, and salt. Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour.
MAKE SHELLS:
- In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut butter into flour mixture with your hands or pastry cutter until pea-sized. Add wine and egg and mix until a dough forms. Knead a few times in bowl to help dough come together. Pat into a flat circle, then wrap in plastic wrap and refrigerate at least 1 hour and up to overnight.
- On a lightly floured surface, divide dough in half. Roll one half out to ⅛” thick. Use a 4” circle cookie cutter to cut out dough. Repeat with remaining dough. Re-roll scraps to cut a few extra circles.
- Wrap dough around cannoli molds and brush egg whites where the dough will meet to seal together.
FOR FRYING:
- In a large pot over medium heat, heat about 2″ of oil to 360°. Working in batches, add cannoli molds to oil and fry, turning occasionally, until golden, about 4 minutes. Remove from oil and place on a paper towel-lined plate. Let cool slightly.
- When cool enough to handle or using a kitchen towel to hold, gently twist shells off of molds to remove.
- Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips.
FOR AIR FRYER:
- Working in batches, place molds in basket of air fryer and cook at 350° for 12 minutes, or until golden.
- When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of molds.
- Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips.